Thursday, June 9, 2011

Grilled Chicken and Peaches with Chipotle-Peach Dressing

I was with my good friend Leah last weekend and we were talking about our menus for the week. She told me about this chicken and peaches dish she makes that was her husband's favorite. She shared the recipe with me and I made it last it may be my husband's favorite! :) The original recipe was a little different from the way I did it- on the original it says to grill the peaches...personally, I don't love grilled fruit so they way I did it is below :) ENJOY!

*as always, this picture was just snapped with my blackberry so please forgive me :)

Grilled Chicken and Peaches with Chipotle-Peach Dressing

adapted from Bon App├ętit.

what you need:

Nonstick vegetable oil spray
1/3 cup peach preserves
1/3 cup peach nectar
4 teaspoons red wine vinegar
2 teaspoons adobo sauce from canned chipotle chiles
2 teaspoons extra-virgin olive oil plus additional for brushing
1 teaspoon chopped fresh cilantro plus sprigs for garnish
3 large peaches, rinsed, fuzz wiped away, each cut into 8 wedges
4 boneless chicken breast halves with skin

what you do:

Coat grill rack with nonstick spray. Prepare barbecue (medium-high heat). Or, use George Foreman (I did)

Stir preserves, nectar, red wine vinegar, adobo sauce, 2 teaspoons evoo, and chopped cilantro in small bowl; season with salt and pepper.

Peel peaches and cut into chunks.

Add dressing mixture and peaches to a skillet. Heat on medium to low for about 5 minutes.

Grill chicken until cooked through, about 7 minutes per side.

Place grilled chicken on the plate and top with the dressing/peach mixture.


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